Apricot Rose Granola
Serves
6
Total Time
1hrs 15mins
Calories
414
For this granola, I wanted delicate crispy pieces that held together. After a little bit of research I concluded the best way was to use 1 egg white. Well, I didn’t want to include an egg white, so this recipe...
- Ground flaxseed1 ½ tablespoons
- Water3 tablespoons
- Rolled oats315 g
- Flaked coconut40 g
- Pumpkin seeds20 g
- Almonds70 gsliced
- Dried apricots130 gchopped
- Coconut oil80 ml
- Brown rice syrup110 g
- Dark brown sugar1 tablespoon
- Salt1 pinch
- Orange zest1 ½ tablespoonsfinely chopped
- Rosewater extract1 tablespoon
Ingredients
- 1. Add ground flaxseed and water to a clean small bowl
- 2. Stir with tablespoon until combined then set aside
- 3. Pre-heat oven - 120°C / 250°F
- 4. Add rolled oats, flaked coconut, pumpkin seeds, almonds and dried apricots to a clean large mixing bowl then set aside
- 5. Add coconut oil, brown rice syrup, dark brown sugar, salt and orange zest to a clean saucepan
- 6. Heat until combined and turn off heat - medium heat
- 7. Whisk seeds and rosewater extract into oil mixture
- 8. Cover granola with oil mixture and mix until combined
- 9. Line a clean baking sheet with parchment paper
- 10. Turn out mixture onto baking sheet and flatten evenly until 1 cm thick
- 11. Bake and turn off heat - 1 hr, 120°C / 250°F
- 12. Let Cool
Method
Make this recipe in the Fresco Recipes App
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